Fig Spice Cake (14 servings)

Have all ingredients about 70 degrees. Cook, drain, then cut into 1/4 inch cubes and reserve the syrup: 1 pound cooked dried figs. There should be 2 cups of figs. Combine 1/2 cup fig juice and 1/2 cup buttermilk or yogurt. Preheat oven to 350. Sift before measuring: 1 and 1/2 cups cake flour. Resift with: 1 teaspoon double-acting baking powder, 1 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves and 1/2 teaspoon baking soda. Cream until soft: 1/2 cup butter or shortening. Add gradually and cream until light: 1 cup sifted sugar. Beat in, one at a time: 2 eggs. Add the flour mixture to the butter mixture in 3 parts, alternating with the milk and fig juice. Stir the batter after each addition until smooth. Add the figs and 1 teaspoon vanilla (1 cup broken nutmeats or raisins). Bake in a greased tube pan about 50 minutes.